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Sources

Natural sources: Natural vitamin E (RRR--tocopherol)

present in plants only mainly the leaves of green vegetables.

Vegetable oils (wheat germ, sunflower, cottonseed, safflower,  soybean, and corn oil) .

Unprocessed grains, nuts.

Synthetic sources all racemic-tochopherol.

Gastrointestinal absorption of all forms of vitamin E is equivalent. the subsequent physiological steps are sharply in favor of the RRR form. The cellular liver transfer protein that maintains the plasma level is specific for the RRR form of α -tocopherol. It selectively choosing the RRR form and bind it into plasma lipoproteins for distribution of the vitamin to every tissue and organ in the body.

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